Slow Cooker Mac and Cheese
Ingredients
The pasta
The cheese
-
2
cups
sharp cheddar cheese
-
1½
cups
Gruyere cheese
The liquids
-
2½
cups
whole milk
-
½
cup
heavy cream
The seasonings
-
2
tablespoons
unsalted butter
-
1
teaspoon
salt
-
¼
teaspoon
black pepper
-
½
teaspoon
garlic powder
Instructions
- Cook the elbow macaroni according to package instructions until al dente.
- Turn the slow cooker to low heat and set the timer for 2 hours and 30 minutes, then add the macaroni.
- Add milk and heavy cream to the macaroni and stir to combine.
- Reserve ½ cup of cheddar and ½ cup of Gruyere for later, then add the remaining cheese to the slow cooker.
- Stir the milk and cheese mixture into the macaroni.
- Add butter, salt, black pepper, and garlic powder to the macaroni and stir to combine.
- Cover the slow cooker and cook for 2 hours on low, stirring occasionally.
- After 2 hours, add the reserved cheese on top of the macaroni and cover again.
- Cook for an additional 15 minutes or until the cheese has melted.
Nutrition Facts (estimated)
Servings
4
Calories
275
Total fat
14g
Total carbohydrates
33g
Total protein
12g
Sodium
878mg
Cholesterol
44mg
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